Chocolate Caramel Cream Cake
Ingredients:
For the cake:
5 eggs
Pinch of salt
8 g (1 teaspoon) Vanilla sugar
150 g (3/4 cup) Sugar
120 g (3/4 cup) Flour
30 g (cocoa powder)
Baking powder 1 teaspoon
Boiling water 50 g (1/5 cup)
Baking dish 28 x 18 cm
For the caramel:
200 g (1 cup) Sugar
120 g (0.6 cup) Hot cream (33 t)
50 g (2 tablespoons butter
For the cream:
200 g (1 cup) Cream (33 t)
600 g (2.5 cups) Cream cheese
For the chocolate layer:
120 chocolate g
Butter 60 g (2.5 tablespoons)
Chocolate Caramel Cream Cake
Instructions:
Prepare the cake:
Preheat the oven to 180 °C (356 °F). Grease and flour a 28×18 cm baking pan.
Mixing bowl Add the salt, vanilla sugar, and sugar and mix until light and fluffy
In a separate bowl, mix together the flour, cocoa powder, and baking powder, then add to the egg mixture a little at a time until well combined. Mix.
Stir the boiling water until a smooth mixture forms.
Pour the batter onto the prepared baking sheet and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Leave until completely cool.
Make the caramel:
Heat the sugar in a saucepan over medium heat until it melts and turns golden brown.
Carefully add the hot cream, stirring constantly until smooth.
Remove from heat, add butter and stir until melted. Let cool slightly.
Prepare the cream:
In a mixing bowl, whisk the cream until stiff peaks form.
In a separate bowl, stir cream cheese until smooth.
Carefully fold the whipped cream into the cream cheese until everything is well combined.
Spread the cream mixture evenly over the cooled cake. Refrigerate for at least 4 hours to firm up.
Prep time: 20 minutes | Bake time: 35 minutes | Cooling time: 5 hours
Servings: (depending on portion size)